Lentil Stuffed Peppers
Yield: 4 Servings  VG, VN, WF, GF, DF, SoF, EF

2/3 c Red lentils 4 tb Vegetable oil 4 md Green bell peppers 1 ts Cumin seeds 2 Onions, chopped 2 Green chilies

1 -1 inch piece ginger, grated 1 tb Ground coriander 1 1/4 c Water Salt & pepper 2 tb Chopped cilantro

Rinse lentils and soak for 30 minutes. Heat half the oil in skillet.  Add peppers, and cook for 3 to 5 minutes until golden brown.  Drain and cool.  Add remaining oil to pan.  Cook cumin until they begin to pop.  Add onions and chilies, and cook for 8 minutes.  Stir in ginger and coriander.  Drain lentils and add to the pan with the water. Stir well.  Cover. Cook for 15 to 20 minutes until the liquid has evaporated.  Stir in salt & pepper. Add cilantro. Cut tops off peppers & remove seeds.  Stuff with the lentils and replace the tops.  Stand in a baking dish.  Bake at 350F for 15 minutes.

Spring 1999 Vegetarian Page
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